I could have told you that they were wonderful - Marian used to make both. Her scone recipe is in her cookbook, War Fare, and I can tell you how she made clotted cream. Basically, it involves heating cream over a very low heat for a number of hours - she used an electric frying pan at its lowest temperature to serve as a water bath for a bowl that contained the cream, but a yogurt maker might also serve.

The main catch is that you have to make sure to buy cream that has not been homogenized and has not had emulsifiers added; most supermarket cream has suffered both indignities and will not clot properly. Garelick's natural cream (not their regular cream) will serve in a pinch; you can get better cream at Whole Foods, at the dairy bar next door to Kickass Cupcakes, and at many other places that sell natural foods. The label will usually reveal whether the cream has had the unwanted things done to it.